|2 cupslow-sodium vegetable broth|
|1 can (14 oz.)lite coconut milk|
|1/2 cupdiced orange bell pepper|
|1/4 cupdiced onion|
|2 tsp eachminced garlic, fresh ginger, and jalapeno|
|3 tbspolive oil|
|1 tbspcurry powder|
|1/8 tspred pepper flakes|
|1-1/2 cupsdry arborio rice|
|1/2 cupwhite wine|
|1 cupfresh spinach|
|1 cuphalved grape tomatoes|
|1 granny smith apple; diced|
|1 tbspunsalted butter|
|1/2 tspkosher Salt|
mulligatawny risotto Preparation
Simmer broth and coconut milk in a saucepan over low heat.
Saute bell pepper, onion, garlic, ginger, and jalapeno in oil over medium heat until soft, 3-4 minutes. Add curry powder, pepper flakes, and rice; stir and cook until vegetables and rice are coated with oil, 1-2 minutes.
Add wine; simmer, stirring constantly; until liquid evaporates, about 2 minutes. Stir in 1/2 cup broth mixture; simmer until it`s completely absorbed. Continue adding broth mixture in 1/2-cup increments, stirring frequently and adding more broth only after previous addition is absorbed, about 15 minutes. Cook until rice is firm but not chalky or chewy in center of grain.
Off heat, stir in spinach, tomatoes, apple, and butter; season with salt.
Makes 6 servings.
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